I’ve had this recipe here for a while. It’s called Scratch Irish Cream Cake simply because the other version I made started with cake mix. The recipe fits two 6-inch cake pans. I need to make it again and add more notes, but I’m out of Irish Cream. One thing I do remember about this cake (as I go through looking at old cakes) is that the mock mousse filling was very good.
Before I bought my six inch cake pans, I made this cake as one 8 or 9 inch layer and split it. Now I make it as two six inch layers and split each of those for a tall, six inch cake with three layers of filling and a thick coating of whipped cream.
If you don’t have the six inch cake pans, you can use the 8 or 9 inch layer pictured below. I’ve included instructions in the notes.
Scratch Irish Cream Cake
¾ cup plus 2 tablespoons all-purpose flour (4 oz/114 grams)
¼ cup plus 2 tablespoons unsweetened Dutch process cocoa powder (30 grams)
¾ cup granulated sugar (150 grams)
¼ cup packed brown sugar (25 grams)
¾ teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
¼ cup plus 2 tablespoons 2% milk
2 tablespoons Irish Cream
1⁄4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
3 oz boiling water
Irish Cream Filling:
3 scant tablespoons Irish Cream
5 large marshmallows (or 50 small marshmallows)
3 oz semi-sweet chocolate (no more than 60%) – I used Lindt mild dark 50%
½ cup heavy whipping cream
Frosting:
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoons vanilla
Preheat oven to 350 degrees F. Grease and flour two 6 inch round cake pans.
Mix the flour, cocoa, granulated and brown sugar, baking soda, baking powder and salt together in a mixing bowl, breaking up any lumps of sugar or cocoa.
In a smaller bowl, whisk together milk, Irish Cream, oil, eggs and vanilla. Add the milk mixture to the flour mixture and stir until fully incorporated. Add the boiling water to the batter and mix well to combine (the batter will be thin).
Pour batter in the pans, dividing evenly, and bake on center rack for about 30 minutes or until a toothpick inserted comes out clean. Let cakes cool for about 10 minutes in the pans, then loosen and invert. Let cool completely.
Prepare filling. Combine the marshmallows and Irish Cream in a microwave-safe bowl and heat on high for 30 seconds. Stir well. Add chocolate and repeat. Stir until chocolate and marshmallows are completely melted. Set aside to cool completely. When cool, whip the ½ cup of cream in a second bowl and fold it into the cooled chocolate mixture.
Once the cakes are cool, split each one horizontally so that you have four layers.. Trim as necessary so the cake will be straight. Spread chocolate filling on top of three split layers, leaving one for the cap. Stack the cake, make sure it’s even, and put it in the refrigerator while you make the whipped cream.
Whipped Cream: Beat the remaining 1 cup heavy cream in a large bowl until peaks form. Beat in powdered sugar and vanilla. Spread this mixture over entire cake. Keep the cake in the refrigerator until ready to serve.
Garnish with chocolate (and caramel, if you want!) syrup before serving.
Notes: The filling is super easy and very chocolaty. The gelatin in the marshmallows helps add just the right amount of stiffness to the filling, but it doesn’t go into effect until after you’ve chilled the cake for a few minutes, so the filling might seem a little runny at first.
8 or 9 inch Pan Version: Pour batter into pan and bake until done. Check at 30 minutes. An 8 inch cake may take a little longer. Split the cake in half horizontally, put chocolate filling between layers and on top. Pipe whipped cream around the sides. You could also pile all of the chocolate filling in the center and put whipped cream all over.